📝 About This Recipe
Transport your senses to the vibrant roadside stands of Martinique and Guadeloupe with this legendary smoked chicken. Marinated in a pungent 'sauce chien' base and slow-smoked over sugarcane and hardwoods, the meat becomes incredibly tender with a deep, mahogany skin. It is a masterclass in the French Antillean art of 'boucanage,' offering a perfect balance of herbaceous aromatics, citrus brightness, and primal smoke.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5-4 lbs, spatchcocked or butterflied)
- 2 pieces Lime (halved, for cleaning the meat)
The Antillean Marinade
- 4 pieces Scallions (finely minced)
- 5 pieces Garlic cloves (crushed and minced)
- 4 sprigs Fresh Thyme (leaves stripped)
- 1 piece Habanero or Scotch Bonnet pepper (pierced but left whole for mild heat, or minced for spicy)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Sunflower or Peanut oil
- 4 pieces Allspice berries (crushed)
- 2 teaspoons Salt
- 1 teaspoon Black pepper (freshly cracked)
For the Smoke Box
- 2 cups Wood chips (Hickory or Applewood, soaked)
- 1/2 cup Sugarcane stalks or Brown sugar (to mimic the traditional sugarcane smoke)
Sauce Chien (Side Sauce)
- 1 piece Shallot (very finely diced)
- 1/4 cup Parsley (finely chopped)
- 1/2 cup Boiling water (to wilt the aromatics)
👨🍳 Instructions
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1
Prepare the chicken by spatchcocking it: use kitchen shears to remove the backbone, then press down firmly on the breastbone to flatten the bird. Rub the entire surface with the cut side of a lime and rinse under cold water.
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2
In a large glass bowl or zip-top bag, combine the scallions, garlic, thyme, lime juice, oil, crushed allspice, salt, pepper, and the chili pepper to create the marinade.
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3
Thoroughly coat the chicken in the marinade, ensuring some gets under the skin of the breast and thighs. Refrigerate for at least 12 hours, preferably 24, to allow the flavors to penetrate the bone.
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4
Prepare your grill or smoker for indirect cooking. If using a charcoal grill, pile the coals to one side. Aim for a steady temperature of 275°F (135°C).
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5
Add your soaked wood chips and the sugarcane pieces (or a foil packet of brown sugar) directly onto the white-hot coals to begin the 'boucanage' (smoking) process.
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6
Place the chicken on the cool side of the grill, skin side up. Close the lid, ensuring the vents are positioned over the chicken to draw the smoke across the meat.
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7
Smoke the chicken for approximately 1 hour and 30 minutes. Resist the urge to open the lid frequently; you want to maintain a consistent temperature and smoke density.
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8
While the chicken smokes, prepare the Sauce Chien: combine diced shallots, garlic, parsley, and lime juice in a bowl. Pour the boiling water over them and let sit for 10 minutes, then whisk in 2 tablespoons of oil.
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9
Check the internal temperature of the chicken at the thickest part of the thigh. It should reach 165°F (74°C). The skin should be a deep, burnished reddish-brown.
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10
For a final crisp, move the chicken directly over the coals for 2-3 minutes per side, watching carefully to prevent the marinade from burning.
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11
Remove the chicken from the heat and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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12
Carve the chicken into traditional quarters or smaller pieces and serve warm, drizzled generously with the prepared Sauce Chien.
💡 Chef's Tips
If you cannot find sugarcane, adding a few pieces of dried coconut shell or a sprinkle of brown sugar to your wood chips adds that authentic Caribbean sweetness. Always spatchcock the chicken; it ensures even cooking and allows the smoke to penetrate the meat more effectively than a whole bird. Don't skip the lime rub at the beginning; it's a traditional Creole technique that cleans the meat and helps the marinade adhere. If using a gas grill, use a smoker box or a foil pouch for your wood chips and keep only one burner on to maintain the low-and-slow indirect heat.
🍽️ Serving Suggestions
Serve with 'Riz et Pois' (Rice and Peas) cooked with coconut milk for a classic Antillean pairing. Accompany with fried yellow plantains (alloco) to balance the smoky heat with sweetness. A side of 'Boudin Créole' (spicy blood sausage) makes this a true festive feast. Pair with a cold 'Ti' Punch' (white rhum agricole, lime, and cane syrup) to cut through the richness of the smoke.